By Michel Suas

ISBN-10: 141801169X

ISBN-13: 9781418011697

Complex Bread & Pastry has a special method of offering complicated point strategies, thoughts and formulation to these desiring to be expert bakers pastry cooks. beautiful pictures are all through to extra encourage freshmen and pros of the limitless capability of the craft. complicated Bread and Pastry presents intensive info and troubleshooting thoughts for addressing the advanced suggestions of the complex point of bread and pastry arts.

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Additional info for Advanced Bread and Pastry: A Professional Approach

Sample text

In some cases, fever, headache, body aches, and dehydration can occur. A proper diagnosis is based on the history of ingestion of particular foods and laboratory testing. Examination of the suspected food, if it is available, is helpful. TREATMENT Most foodborne illnesses are relatively mild and require no treatment other than increased intake of fluids to replace those lost. Patients exhibiting serious symptoms such as bleeding, fever, neurological symptoms, shallow breathing, and dizziness should consult a physician immediately.

Current good manufacturing . . , 2007) FOOD SAFETY IN THE BAKERY Consumers expect to buy breads and pastries that are safe to eat. Whether it is purchased for preparation in the home, or prepared by others and purchased for consumption at a restaurant or other food service establishment, baked goods are expected to be free of hazards that might cause discomfort, illness, or death. The use of Hazard Analysis Critical Control Points (HACCP) was initiated in the early 1960s as a cooperative effort between the Pillsbury Company, the National Air and Space Administration (NASA), the Natick Laboratories of the US Army, and the US Air Force Space Laboratory Project Group.

YES NO, not a CCP STOP* Q2. Does this step eliminate or reduce the likely occurence of a hazard to an acceptable level? YES NO Q3. Could contamination with identified hazard(s) occur in excess of acceptable level(s) or could these increase to unacceptable levels? YES NO, not a CCP STOP* Q4. Will a subsequent step, prior to consuming the food, eliminate the identified hazard(s) or reduce the likely occurence to an acceptable level? This is a CRITICAL CONTROL POINT NO YES NO, not a CCP STOP* *Proceed to the next step in the selected process.

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Advanced Bread and Pastry: A Professional Approach by Michel Suas


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